Description
Fluffy pancakes made with creamy ricotta and fresh blueberries, perfect for breakfast or brunch!
Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 cup fresh blueberries
- Butter or oil for cooking
Instructions
- Combine the ricotta cheese, milk, and eggs until smooth.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in another bowl.
- Merge the dry ingredients into the ricotta mixture until just combined.
- Fold in the fresh blueberries gently.
- Preheat a non-stick skillet over medium heat with butter or oil.
- Cook each pancake by pouring 1/4 cup of batter onto the skillet. Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with maple syrup or extra blueberries.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. They can be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg